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Light and airy whole wheat pumpkin muffins studded with dried cranberries and crowned with a sweet cinnamon streusel topping.
I love weekend mornings because my family always (well almost always) eats breakfast together. There’s nothing like the smell of something wonderful baking in the oven to draw people in to the kitchen.
Since I’ve had pumpkin recipes on the brain lately, I decided pumpkin muffins were in order. I combined my favorite Banana Bread recipe with my favorite Blueberry Streusel Muffin recipe and added cranberries because they seemed like a perfect pair. If you’re not a fan of dried cranberries, raisins or nuts would make a good substitute.
The sugary streusel topping is one of our favorites, it adds a little extra sweetness and crunch to the muffins. The muffins are best eaten the day they’re baked when the streusel is still crunchy. Although, I think I did finish off the last two muffins the next day before anyone else got up.
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Whole Wheat Pumpkin Cranberry Streusel Muffins
Ingredients
Muffins
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¾ cup sugar
- ¼ cup butter melted
- ½ cup low fat sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 cup dried cranberries
Streusel Topping
- 4 tablespoons sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon
- 2 teaspoons vegetable oil
Instructions
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.
- Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and ½ teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture; set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
- In a large mixing bowl, combine pumpkin, sugar and melted butter; add sour cream, eggs, and vanilla and beat at medium speed until well blended.
- Add flour mixture and stir until just combined. Stir in cranberries.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake at for 20 to 25 min, until a tester inserted into the center comes out clean.
- When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
More muffin recipes you might like:
Susan Martin
These were absolutely delicious! I added 1/4 cup toasted wheat germ to the batter as it was very moist and also 1 Tablespoon on wheat germ to the topping. Gave it a nice healthy crunch.
Now that pumpkin comes in 15 oz cans there’s not quite enough to make two 1 cup portions. I measured this can, and got a little over a cup and half. I split it 50/50 but what are your thoughts on pumpkin’s smaller can size and the effect in baking recipes with a little less? Do you do the same or do you use exactly 1 cup? Keep the awesome recipes coming.
Nagi@RecipeTinEats
How delightful! If I’ll be able to get some pumpkins, I will definitely try making these!
Sooz
These were the perfect way to use the other half of the can of pumpkin left over from your fabulous pumpkin caramel PC cheesecake. Thanks for sharing your baking knowledge! Both recipes followed closely and both turned out perfectly.
Nutmeg Nanny
Oh wow, these look delightful!! I bet they taste just perfect 🙂
Vickie
I baked these last night and they came out perfect! I didn’t make any substitutions to the recipe. I love using whole wheat flour and the whole wheat pastry flour really works well in this muffin. My co-workers are very thankful for their Halloween treats! Happy baking!
Barbara Schieving
What a fun treat to take to your co-workers for Halloween. So glad you took the time to let me know they were a hit. Happy Halloween!
Letty Flatt
I see you are using ww pastry flour. I am preferring that over white unbleached these days at home!
Laura @ Lauras Baking Talent
These look great! I bet they tasted and smelled great while you were baking them 🙂
2 Sisters Recipes
OH Barb, I am in love with anything Pumpkin these past few weeks, and the evidence is starting to show on my hips as well. You did a delicious job combining the two recipes to come up with a marvelous muffin as these! wonderful recipe!
Angie@Angie's Recipes
A perfect fall weekend breakfast, Barbara. The streusel is irresistible!
Maureen | Orgasmic Chef
Streusel topping on a muffin gets my attention every single time! These look so good!
Carol
Mmmmmm-those look so good!
angela@spinachtiger
I’ll bet your house smelled so good. Loved that streusel topping.
ashley - baker by nature
I love that these have pumpkin AND cranberries! Perfect-o.
Jenn
The perfect fall muffin.